Protocols in restaurant Kitchen 1. have continuous ventilation 2. have an area for hand washing and disinfection 3. have the kitchen areas divided 4. have a clean and complete uniform 5. keep tools clean and disinfected 6. maintain the correct temperature 7. have refrigerators and machines in good condition 8. continuous cleaning of the environment Service area 1. keep the distance between tables and chairs 2. have a separate and clean area for cutlery and extras. 3. disinfect tables and chairs before and after use Deposit and freezers 1. maintain the correct temperatures 2. have continuous ventilation 3. organize by dates to avoid deconposioration Kitchen Service area Deposit and Freezers
